Directions

1.

In a food processor, pulse the tuna until the consistency of ground beef. Transfer to a bowl and stir in the hoisin, mustard, mayonnaise, and ginger. Season with salt, if desired. Shape into 4 patties about 4 inches in diameter. Place on a plate, cover, and refrigerate for at least 30 minutes for the patties to firm up.

2.

In a large skillet, heat the oil over medium heat. Add the patties and cook until browned, about 2 minutes per side for medium-rare (or longer if you prefer).